Baked Mini Pumpkin Donuts
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Ingredients
  • 2½ tbsp canola oil
  • 1 egg
  • ½ cup + 1 tbsp sugar
  • ½ cup pumpkin purée (canned or fresh)
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (or allspice)
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • ⅔ cup flour
  • Chocolate Glaze:
  • 1 tbsp butter
  • ½ tsp light corn syrup
  • 1 tbsp milk or heavy cream
  • ¼ tsp vanilla extract
  • 1 tbsp semi-sweet chocolate chips
  • ¼ cup confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
  3. Add the baking powder then half of the flour. Stir well.
  4. Add the remaining flour and stir until all ingredients are well blended.
  5. Add 1 tbsp to greased mini donut pan molds.
  6. Bake for 7 minutes, until donuts are firm with gently touched with your finger.
  7. Cool on a wire cooling rack.
  8. For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
  9. Add the chocolate chips and vanilla, stirring until all melted.
  10. Add the confectioners' sugar and stir in. Add more cream if needed to get a nice consistency.
  11. Dip each donut in the glaze while keeping over low heat.
Makes 18 mini donuts
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/baked-mini-pumpkin-donuts/